Ying Yang Grits – Huitlacoche and Cheese Grits

A fun and unusual way to present a traditional cheese grits and introduce the musty indigenous flavor of huitlacoche. Corn fungus and corn grits are a natural compliment. Everyone will wonder what is that unique flavors and how did you get the dark blue color. This dish can add an international philosophical twist as a side dish at Thanksgiving with its  indigenous corn ingredients.

I like making the grits in a lidded clay pot because I find the moisture seems seems to plump up the grits and cook them slowly to offer a very creamy texture. I used a chamba olla.

You can do a similar dish presentation with Purple and White Mash potatoes too.

Vegetarian friendly.

For vegans you could omit the cheese and butter and have a tasty dish as well.


  • I recommend making the two batches of grits at the same time. The important part of this recipe is you are going to want to have two natural colors of grits. I used yellow and blue corn. I recommend checking out McEwenandsons.com if you want a great quality source for stone ground grits.


While the grits are cooking, cut a piece of rectangular poster board 13 inches by 5 inches. Measurements might vary depending on the width of your oven proof round cooking bowl. Add a couple inches to the diameter and make the cardboard as high as your bowl. Cover the poster board with plastic wrap. This board will form a barrier between the two grits for the plating. Spray with Non Stick spray (optional).


To the just cooked yellow grits add shredded sharp cheddar cheese, 1 cloves of garlic mince. Add black pepper to taste. Mix well.




  • Useing two pots. In one make the yellow grits and the other make the blue corn grits. For each, use 6 Cups of liquid, 1 t of garlic powder and 1 t of salt plus 2 T of butter. I prefer vegetable broth for this recipe. Here is the olla mentioned above that I like cooking my grits to make them moist and creamy. Any heavy lidded pot will work. Bring the water and seasoning to boil add the grits and cook the grits over low heat for about 35 min (not the 20 my cousin Vinny recommends). Taste them when you see the liquid get absorbed into the grits. You will want the grits to be juicy and tender. Grits gel a little when they cool but you do not want them to be super runny.


For the Huitlacoche grits, puree in a food processor the Huitlacotche, 1 garlic clove and jalapeno . If you use fresh I recommend sauteing the huitlacoche with the garlic and jalepeno until tender. After the basic grits have cooked and are still warm, it is time to flavored each batches. Add the Hitlacoche puree to the prepared blue corn grits. Mix together and save.


You will want to do the plating while the grits are still warm. Use a ten inch wide bowl for serving. Put the plastic covered poster board in the center of the bowl and curve it to a shape of a ying yang. Pour in the warm blue corn grits on one side and the yellow on the other side of the poster board. Save back approx two tablespoons of each grit mixture to put contrasting dots on the ying yangs. Let the grits set with the poster board in place. Once set you can gently removed the board and you will have Ying Yang Grits. If you need to transport leave the board in place until ready to serve. If you used an ovenproof clay container for your dish you can warm it in the oven for a few minutes before serving.